摘要
以干燥速率、色泽变化、复水比、类胡萝卜素含量、质构和感官分析为评价指标,通过实验对比分析漂烫、汽蒸、超声波、渗透和冻融5种预处理方式对胡萝卜热泵干燥品质的影响。结果表明,漂烫3.5 min处理的样品干燥速度最快,与对照组相比,干燥时间缩短了20%;同时,其干燥成品复水效果最好,复水比为8.52,比对照组的复水比(5.05)提高了68.71%;另外,漂烫3.5 min处理的干燥成品感官评价也是最佳。在色泽方面,与新鲜胡萝卜相比,经过蒸汽预处理的样品,干燥后色差变化较小,颜色更鲜亮。质量分数为2%壳聚糖渗透预处理的胡萝卜干燥后,类胡萝卜素保留率最高,为39.47 mg/100 g,干燥产品复水后的硬度和脆度值较高,且与对照组干燥后最接近。综合对比发现,采用漂烫3.5 min的预处理方式热泵干燥的胡萝卜品质最好且干燥时间最短。
The drying rate,color change,rehydration ratio,β-carotene content,texture evaluation and sensory analysis were used as evaluation indexes to measure the effects of five pretreatment methods(blanching,steaming,ultrasonic,osmotic and freeze-thaw)on the quality of carrot heat pump drying.The results showed that the sample treated with blanching for 3.5 min had the best drying rate,and the drying time could be shortened by 20%compared with the control group without any pretreatment.Meanwhile,the re-watering effect of the dried product pretreated by blanching for 3.5 min was the best,with a value of 8.52,which was 68.71%higher than that of the control group.In addition,it had the best sensory evaluations.In terms of color difference,compared with the fresh sample,the chromatic aberration of the dried product after steam pretreatment was less and the color was brighter.The sample pretreated with 2%chitosan had the highestβ-carotene retention,which was 39.47 mg/100 g.At the same time,the texture analysis showed that after 2%chitosan infiltration pretreatment,the hardness and brittleness of the dried product after rehydration were relatively high and were closest to those of the dried sample without pretreatment.The results revealed that the quality of carrot heat pump drying with blanching pretreatment was the best and the drying time was the shortest.
作者
金听祥
王广红
彭钰航
马瑜聪
张盼
曹泷
JIN Tingxiang;WANG Guanghong;PENG Yuhang;MA Yucong;ZHANG Pan;CAO Shuang(School of Energy and Power Engineering,Zhengzhou University of Light Industry,Zhengzhou 450002,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第7期173-178,共6页
Food and Fermentation Industries
基金
2021年河南省研究生教育创新培养基地项目(YJS2021JD05)
大学生创新创业训练项目(S202010462031)
河南省教育厅高等学校科研项目(20A470012)。
关键词
预处理
热泵干燥
干燥品质
漂烫
质构
pretreatment
heat pump drying
dry quality
blanching
texture profile analysis
